Since it stays fresh for a long time and the flavor is paired with dried shrimp, this can be called a dish that's not just a side dish but something you can eat on its own to enjoy a delicious meal with rice. For those who love eggplant, try pounding this newly reinvented chili paste — once you taste it, you'll be hooked...
Ingredients
- Eggplant 10 kyat-tha (remove the seeds and slice thinly)
- Dried shrimp 5 kyat-tha (roast over fire and pound until soft)
- Salt half a teaspoon
- Fresh green chili 5 kyat-tha (slit/split)
- Seasoning powder 1 teaspoon (optional, can be omitted)
- Fresh shrimp paste (ngapi) 1 tablespoon (roasted over fire)
- Shallot 1 bulb (sliced thinly)
Method
1. If you want a quick way to make this within a short time, put everything into a grinder and grind together.
Don't grind it until it becomes too fine like powder; taste it and add more seasoning as needed. It goes really well when eaten with hot rice and a bowl of red lentil soup.
2. If pounding it in a mortar and pestle, first add the split chilies and pound until fine. Then add the eggplant and shrimp paste and pound together. Once the eggplant is well pounded, add the dried shrimp and mix everything evenly before adding the remaining ingredients and continuing to pound. Once everything is fine, taste for salt and adjust as needed.
Note: If you want to use it as a full side dish, add more dried shrimp.
Credit: Syi Lwin Foodsgarden
